Ingredients

The following ingredients have 4 Servings
  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 6 large cloves of garlic, chopped
  • 1 cup heavy cream
  • 1/3 cup mascarpone cheese
  • 1/4 cup shredded Asiago cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley

Instruction

  • Boil the pasta for two minutes less than what’s indicated on the package. While the pasta is boiling, make the sauce.
  • Melt the butter in a large pan over medium heat. Add the garlic and cook it in the butter for two to three minutes. Add the cream and turn the heat to medium-high. Whisk the cream and butter togeter and, once the cream heats through and is barely simmering, add the mascarpone cheese. Continue whisking until it has melted into the cream mixture.
  • Add the Asiago cheese, salt, pepper, and parsley. Continue whisking until the cheese has melted into the sauce. Continue to simmer the sauce until you are ready to add the pasta.
  • Add the pasta and, stirring constantly, mix it into the sauce for two minutes. The sauce will thicken as you stir. Once the sauce is thickenened it’s ready to serve.